Quoting Nancy Backus to Jim Weller <=-

muskox in my crockpot

Does sound good... :)

I know it's highly unlikely that you'll ever have the opportunity
to taste it so imagine this... it's a sedentary creature so it
produces tender meat all the time unlike members of the deer
family. It is related to both bison and domestic cattle so it tastes
like bison and closer to beef than any venison. But the meat is
darker and leaner than beef. It also has a hint of that funky flavour
that moose has.

What I thought was going to be a large whole roast turned out to be
three smaller pieces of meat after it thawed. There was a small
boneless roast with streak of gristle running through it, probably
from the shoulder (chuck), another one with a bit of fat on it and a
thin steak. When I pot toasted all three pieces, the fatty meat was
tender enough to pull with two forks, while the gristly piece was
firm but sliceable and the gristle had transformed into firm veins of
edible gelatin and the steak was still tough until cooked even
longer. It was very lean and I suspect either flank or sliced from
the round, I chopped it up and used it in a soup where it finally
got tender.

Cheers

Jim


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Quoting Jim Weller to Nancy Backus on 05-11-19 21:07 <=-

muskox in my crockpot

Does sound good... :)

I know it's highly unlikely that you'll ever have the opportunity
to taste it so imagine this... it's a sedentary creature so it
produces tender meat all the time unlike members of the deer
family. It is related to both bison and domestic cattle so it tastes
like bison and closer to beef than any venison. But the meat is
darker and leaner than beef. It also has a hint of that funky flavour
that moose has.

That does sound good indeed... Maybe some day, you never know... ;)

What I thought was going to be a large whole roast turned out to be
three smaller pieces of meat after it thawed. There was a small
boneless roast with streak of gristle running through it, probably
from the shoulder (chuck), another one with a bit of fat on it and a
thin steak. When I pot roasted all three pieces, the fatty meat was
tender enough to pull with two forks, while the gristly piece was
firm but sliceable and the gristle had transformed into firm veins of edible gelatin

They both cooked up nicely.... :)

and the steak was still tough until cooked even longer. It was very
lean and I suspect either flank or sliced from the round, I chopped
it up and used it in a soup where it finally got tender.

That worked out well in the end... :) Nice present.... :)

ttyl neb

... Early bird gets the worm; but 2nd mouse gets the cheese.

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